Place the poha/flattened rice in a large sieve and under running water for a few minutes till it softens a little (or soak it in water for a few minutes). Drain and keep aside. Mix with salt, sugar, lemon juice and turmeric.

Add a tbsp. of oil, mustard and cumin seeds. Then add the curry leaves, chopped green chilies and onion. Cook till the onion begins to caramelize. Add the boiled cubed potato and roasted peanuts and cook for a couple of minutes more.

Now add the poha and and mix everything well. Lower the flame to medium and keep covered for a couple of minutes.

Heat a large pan. Add 1 tbsp of olive oil, mustard seeds and green chili. Add the chopped mango and a pinch of turmeric and cook till the mango gets soft. Add the dal and some water. Adjust seasoning and bring it to boil.

Once it reaches desired consistency, remove from heat.

Heat a small pan, add mustard oil. Once the oil is smoking, add the panch phoron and red chili. For the oil and the spices over the dal and serve immediately.

Adapted from http://www.bongcookbook.com/2009/02/masoor-dal-revisited-with-mangoes.html

Heat a large pan. Add the olive oil and sliced garlic and cook till the garlic is golden.

Increase heat and add shrimp, salt, pepper, cumin, paprika and cayenne. Stir to blend and continue to cook, for around 5 minutes, shaking the pan once or twice and turning the shrimp once or twice until they are pink all over and the gravy is bubbly.

Garnish with cilantro or parsley and serve immediately over steamed rice or quinoa.

Cook for about2 minutes, potato filling should be moist not very dry. Keep aside.

Knead the dough for few seconds. Divide the dough into 12 to 15 equal parts, and roll them into balls.

Roll each dough ball into about 4-inch diameter. Prick each rolled up Taco with a fork in several places, this will prevent Taco from puffing and make them crisp.

Heat the oil in a frying pan over medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should sizzle and come up slowly.

Place one rolled Taco in the frying pan and press with a skimmer, turn and fold in half. Doing this it will become taco shape. Do not press, between the fold there should be space to fill the potatoes filling. Gently do the next one same way do not over crowd the frying pan. Fry them until light golden brown on both sides. This should take about2-3 minutes.

Take the Taco out and place them on paper towels to absorb the excess oil. Repeat the process for remaining Taco.You can prepare the taco shells in advance and store them in air tight container.

Fill the taco shell with warm potato filling. If desired, drizzle tamarind chutney on top and serve.Adapted from http://www.manjulaskitchen.com/taco-samosa/

Sift the besan with a sifter. Add water slowly and make a batter by mixing simultaneously using a wire whisk. The batter should not be too watery and should be of pancake batter consistency. Deep aside for atleast one hour.

Toss the cashew nuts and raisins in warm ghee and keep aside.

Heat oil in a kadai / iron wok over medium heat. The oil should be sufficiently hot before dropping the batter. This can be tested by putting a drop of batter in the oil. The drop should immediately bubble up.

Now hold the ladle over the kadai and pour some batter on it. The drops of batter will fall on the oil and immediately bubble up. Remove the boondis once they begin to change color. Leave the boondis on a paper towel to soak excess oil.

Before frying the next batch of boondis, wipe or wash the ladle completely clean. If the ladle has some batter clinging to it, the next batch of boondis will not be round and they will have an elongated shape. Continue frying like this for the entire batter. If the bonds are not round and flat then the batter is too thick, add a little water. If the bondis have an elongated shape, then the batter is too thin, add a little chickpea flour.

Make a sugar syrup of 2 cups sugar and 2 cups water. Boil till the syrup for a few minutes till the syrup slightly thickens. Add saffron and some cardamom powder. Add all the fried boondis and mix well. Now put the syrup along with the boondis back on heat for a few minutes till all the syrup is soaked. Add the fried dry fruits and mix well. Leave the mixture to cool down for a few minutes before serving.

Now add the grated tomato, ginger, cumin and coriander powder. Mix well. Cook for a few minutes more. Then add 2 cups of water and bring the gravy to boil. Check for seasoning and add sugar if required. Once the vegetables are cooked, add the dal fritters. Remove from heat immediately and cover and let it stand for five to ten minutes.

Make small balls and deep fry them in batches in hot oil till they are golden brown. Alternatively, if you are shallow frying them, use a hot cast iron pan with a little oil and flatten the balls slightly so that they are easier to shallow fry. Keep the fried balls aside.

Now heat oil in a large pan and add cumin seeds, bay leaf and hing. Then add the chopped tomato and spice paste. Cook till the tomato and spices mix well and oil separates.

Add 3 to 4 cups of water and bring the gravy to a boil. The gravy may appear watery but the koftas absorb a lot of liquid, so the gravy should at least top the koftas. Add in the fried kofta gently to the gravy and boil for 2 to 3 minutes. . Remove from heat and cover and set aside for at least 10 minutes. Sprinkle chopped cilantro on top and serve.

Make a thick paste of garlic, cumin seeds, cayenne pepper, paprika with a little water.

Heat oil in a pan. Add the sugar and once it starts to brown, add the spice paste and cook for a couple of minutes. Then add the shrimp and cook till the shrimp is done and the gravy is thick. Serve with steamed rice.

Adapted from http://kichukhonn.blogspot.com/2017/01/lahsooni-jeera-prawns.html

Add the chopped vegetables and turmeric and salt and mix well. Cook on high heat for a few minutes. Then add the good masala and cover tightly and cook till the vegetables are almost done. In between, remove cover and toss the vegetables. If required add a sprinkle of water so that the vegetables do not stick to the bottom of the pan.

Remove cover, mix in the roasted cashew nuts and add the cooked rice, Mix well and cook for a few minutes more. Remove from heat, let it sit under cover for 5 minutes and then serve hot.